Baked Brie and Perfect Caramel

I know baked brie has been done lots and lots of times in the last few years, but it’s still yummy so I am going to post about it today.

For my sister’s wedding this weekend, we made baked brie topped with caramel, apples, cranberries and almonds.

It was delish.

I wanted to lick the plate.

But I didn’t.

But I wanted too.

I used a recipe from Taste of Home with a couple of adjustments.

The recipe calls for ice cream caramel topping. I could not bring myself to serve ready-made ice cream topping at a wedding.

So my mom and sister Annie used a simple (fool-proof) caramel recipe that one of my aunts gave us years ago.

The nice thing about this caramel is that it does not harden once it cools. It has a creamy wonderful texture, almost like peanut butter.

Here is the original recipe from Taste of Home.

Nancee Lee’s Wedding Baked Brie

  • 1 round (8 ounces) Brie cheese, rind removed
  • 1/3 cup caramel (see recipe below)
  • 1/4 cup dried cranberries
  • 1/4 cup chopped dried apples
  • 1/4 cup sliced almonds
  • 1 loaf (1 pound) French bread baguette, sliced and toasted

Preheat oven to 350F.

Place brie in an oven safe dish (a glass pie pan or tart pan works well) . In a small bowl, combine the caramel topping, cranberries, apples and almonds. Spread over brie. Bake for 5 to 10 minutes, keep an eye on it because it will bubble over if it bakes too long.

Remove from oven and serve with French bread slices or “heavy-duty” crackers.

Perfect Caramel

1 can sweetened condensed milk

1 stock pot

Put the unopened can of milk in the stock pot. Fill stock pot with enough water to cover the can. Place on stove top. Turn up the heat to medium high and cover the pot. Maintain a slow boil for 2 1/2 hours.  Check on the water level occasionally. If the water no longer covers the can,  add more water to the stock pot.

After 2 1/2 hours, remove can and allow to cool for at least 30 minutes. Use immediately or store in the refrigerator for future use.

Slow cooker method: Place cans in slow cooker, cover with water and cook on high for 8 hours. Allow to cool for at least 30 minutes.

**We have made up to 10 cans of caramel at a time using this method.

All this caramel talk puts me in the mood for fall…..oh cooler weather.

Nancee Lee’s Wedding Brie